Spice Up Your Holidays With These Gifts Made From Your Kitchen!
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Collapse ▲The Holidays are a terrific time to say a big thanks and of course Merry Christmas to many friends, family and co-workers. What better way than to give the gift of food! Here are several ideas, some are a bit healthier than others but all are fun and will be enjoyed by those special to you!
Peppermint Hot Cocoa Mix
Makes one 12-serving batch of cocoa mix (about 1 quart). Can be multiplied, as necessary.
1 cup instant dry milk
1 cup unsweetened cocoa powder
1 cup granulated white sugar
1 teaspoon kosher salt
¾ cup semisweet chocolate chips
¾ cup crushed peppermint candies (such as starlight mints or candy canes)
5 large marshmallows (optional)
Equipment: 1-quart glass jar with tight lid (such as a mason jar).
Optional for decoration: small scoop, kitchen twine, card for labeling
Gently layer each ingredient into the jar in the following order: dry milk, cocoa powder, sugar, salt, chocolate chips, crushed candy, marshmallows.
Seal and label or decorate jar as desired.
Include the following instructions with the mix:
“To Prepare: Whisk together contents of jar in large bowl then return to container. For each serving, combine 1/3 cup mix with 1 cup boiling water or hot milk. Store in jar at room temperature up to 6 months.”
Rosemary Roasted Cashews
(An Ina Garten recipe)
1 ¼ pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary
½ teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons salt
1 tablespoon melted butter
Preheat the oven 375 degrees.
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
Curried Cashews
6 tablespoons lemon juice
6 tablespoons curry powder
4 teaspoons kosher salt
6 cups unsalted cashews
Position racks in the upper and lower thirds of oven; preheat to 250°F.
Whisk lemon juice, curry powder and salt in a large bowl. Add cashews; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.
Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.
Yields 48 servings. Store in an airtight container for up to 3 weeks.
Mayme’s Cinnamon Sugared Pecans
(This one I am sure that I have shared before but it is my favorite to make and these nuts are addictive!)
1 lb. shelled pecan halves
1 large egg white
1 Tablespoon Vanilla
½ cup brown sugar
½ cup white sugar
¼ tsp. Salt
1 tsp. Cinnamon
Beat the vanilla and egg white together until foamy. Pour this mixture in a 2 gallon Ziploc bag, add the pecans and shake to coat them with the mixture. Mix together the sugars, salt, and cinnamon. Pour into bag with the nuts, shake again to coat. Place the sugar-coated pecans on a sprayed baking dish. Bake at 250 degrees for 60 minutes, stirring every 15 minutes.
Southwestern Soup Mix
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
⅓ cup dried black beans
½ cup pearl barley
⅓ cup dried kidney beans
⅓ cup dried great northern beans
Layer chili powder, cumin, oregano, black beans, barley, kidney beans and great northern beans in a clean, dry 2-cup jar or bag.
Include with gift: Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium heat. Add 1 diced large onion, 1 diced celery stalk and 1 diced carrot; cook, stirring occasionally, until softened, about 5 minutes. Add 9 cups water, 4 cups broth and the soup mix. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1¾ to 2½ hours (adding more water, ½ cup at a time, if necessary or desired). Season with ¾ teaspoon salt, or to taste.
Infused Vinegars make a great gift and a beautiful display. You can find bottles at the Dollar Store and if you are really crafty you could do some painting on them.
Rosemary, Oregano and Marjoram Vinegar
This vinegar can be drizzled over tomatoes and fresh mozzarella or combined with olive oil and a little Dijon mustard to make a quick dressing for pasta salad.
6 cups distilled white vinegar
9 sprigs fresh oregano
9 sprigs fresh rosemary
9 sprigs fresh marjoram
Additional fresh herbs for decoration (optional)
Wash 3 pint-size (2-cup) heatproof glass-canning jars (or similar containers) and their lids with hot soapy water. Rinse well with hot water. Fill a large, deep pot (such as a water bath canner) about half full with water. Place the jars upright into the pot; add enough additional water to cover by 2 inches. Bring the water to a boil; boil jars for 10 minutes. Add the lids to the pot, and then remove the pot from the heat. Let the jars and lids stay in the hot water as you prepare the flavoring and vinegar. (Keeping the jars warm minimizes breakage when filling with hot liquid.)
Thoroughly rinse herbs with water. Remove the jars from the water bath with a jar lifter or tongs. Divide the herb sprigs among the jars. Heat vinegar in a large saucepan to a bare simmer (at least 190°F). Carefully divide the vinegar among the prepared jars, leaving at least ¼-inch of space between the top of the jar and the vinegar. Remove lids from the water bath, dry with a clean towel and screw tightly onto the jars.
Store the jars in a cool, dark place, undisturbed, for 3 to 4 weeks. Strain vinegar through cheesecloth into another container. Repeat as needed until all the sediment is removed and the vinegar is clear. Discard all solids and pour the strained vinegar back into rinsed jars or divide among sterilized decorative bottles. Decorate with a few well-rinsed sprigs of fresh herbs, if desired.
Refrigerate for up to 1 year.
Cilantro, Chile and Garlic Vinegar
Stir this vinegar into a mixture of chopped fresh tomatoes, onions and fresh cilantro for an instant salsa. Or combine with an equal portion of canola oil and a generous pinch of salt and use as a marinade for steak or chicken. 6 cups distilled white vinegar
6 cloves garlic, peeled and halved
3 small hot chile peppers, such as serrano, red jalapeño or habanero, halved
12 sprigs fresh cilantro
Wash 3 pint-size (2-cup) heatproof glass canning jars (or similar containers) and their lids with hot soapy water. Rinse well with hot water. Fill a large, deep pot (such as a water bath canner) about half full with water. Place the jars upright into the pot; add enough additional water to cover by 2 inches. Bring the water to a boil; boil jars for 10 minutes. Add the lids to the pot, and then remove the pot from the heat. Let the jars and lids stay in the hot water as you prepare the flavoring and vinegar. (Keeping the jars warm minimizes breakage when filling with hot liquid.)
Thoroughly rinse chile peppers and cilantro with water. Remove the jars from the water bath with a jar lifter or tongs. Divide garlic, the peppers and cilantro among the jars. Heat vinegar in a large saucepan to a bare simmer (at least 190°F). Carefully divide the vinegar among the prepared jars, leaving at least ¼-inch of space between the top of the jar and the vinegar. Remove lids from the water bath, dry with a clean towel and screw tightly onto the jars.
Store the jars in a cool, dark place, undisturbed, for 3 to 4 weeks. Strain vinegar through cheesecloth into another container. Repeat as needed until all the sediment is removed and the vinegar is clear. Discard all solids and pour the strained vinegar back into rinsed jars or divide among sterilized decorative bottles. Decorate with a few well-rinsed fresh sprigs of cilantro, garlic and/or chile pepper, if desired. (Note: Adding a fresh chile pepper to the strained vinegar will intensify the heat level.)
Refrigerate for up to 1 year.
Sun Dried Tomato Vinegar
1 cup sun-dried tomatoes (either oil-packed or dry-packed)
2 cups vinegar (red wine, white wine, or balsamic all work well)
1–2 garlic cloves, peeled and smashed
1 teaspoon dried herbs, such as oregano, basil, or thyme
Pinch of red pepper flakes (optional)
Prepare the jar. Sterilize a glass jar with a tight-fitting lid.
Combine ingredients. Add the sun-dried tomatoes, garlic, herbs, and red pepper flakes (if using) to the jar.
Heat the vinegar. Gently heat the vinegar in a small saucepan over low heat until it is warm, but not boiling. This helps to accelerate the infusion process.
Add to the jar. Pour the warmed vinegar over the ingredients in the jar, making sure everything is fully submerged.
Seal and shake. Seal the jar tightly with the lid and give it a good shake to mix the ingredients.
Infuse. Store the jar in a cool, dark place for 2–4 weeks. The longer it infuses, the stronger the flavor will be. Shake the jar every few days to redistribute the contents.
Strain the vinegar. When the vinegar has reached your desired flavor, strain the liquid through a fine-mesh sieve or coffee filter to remove the solids.
Store. Transfer the finished sun-dried tomato vinegar to a clean bottle or jar. Store in the refrigerator.
S’mores Chocolate Bark
Yields 36 servings
2 cups chopped bittersweet or semisweet chocolate (or chips)
¾ cup small graham cracker pieces¾ cup mini marshmallows
Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.)
Place chocolate in a medium microwave-safe bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. (Alternatively, place in the top of a double boiler over hot, but not boiling, water. Stir until melted.)
Combine graham crackers and marshmallows in a small bowl. Stir half of the mixture into the melted chocolate. Scrape the chocolate onto the foil and spread it into a 9-inch square. Sprinkle with the remaining graham crackers and marshmallows, pressing any large bits in. Refrigerate until set, about 30 minutes.
Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1½-inch pieces.
Refrigerate airtight for up to 2 weeks.
Chocolate Bark with Pistachios and Cranberries
Yields 48 servings
¾ cup roasted, shelled pistachios, (3 ounces), coarsely chopped
¾ cup dried cherries, or dried cranberries
1 teaspoon freshly grated orange zest
24 ounces bittersweet chocolate, finely chopped, divided
Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.
Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.
Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.
Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even ¼-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.
Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.
The bark will keep in an airtight container in the refrigerator for up to 2 weeks.
Texas Fire Crackers
1 lb. oyster crackers
1 cup canola oil
1 (1 ounce) packet Ranch dressing mix
2 tablespoons crushed red pepper flakes
½ teaspoon garlic powder
Mix all spices and dry ingredients in a small bowl. Add oil and mix thoroughly. Place oyster crackers in a 2 gallon zip bag, and pour oil and spices over the crackers.
Shake the bag thoroughly to coat all of the crackers.
Let sit overnight, occasionally turning and shaking the bag.
Spicy Company Pecans
1 stick unsalted butter
4 tsp. Tabasco sauce
2 tsp. Worcestershire sauce
2 tsp. Sea Salt
1 tsp. garlic powder
6 c. pecan halves
Preheat oven to 325 degrees F with racks set in the top and middle positions. Meanwhile, in a small bowl, stir together all ingredients except pecans.
Place pecans in a large bowl. Pour butter mixture over pecans, tossing to combine. Spread pecans evenly on 2 baking pans and bake until toasted and fragrant, 12 to 15 minutes, rotating pans halfway through. Transfer to a paper-towel-lined baking pan and let cool completely, 20 minutes. To package, place 1 1/2 cups pecans in each of 4 lined craft paper bags.
Easy Pecan Pie Bites
Yields: 6 dozen.
3 cups chopped pecans
¾ cup sugar
¾ cup dark corn syrup
3 large eggs, lightly beaten
2 tablespoons melted butter
1 teaspoon pure vanilla
1/8 teaspoon salt
5 (2.1 oz.) packages frozen mini phyllo pastry shells
Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.
Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets.
Bake at 350º for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days.
Caramelized Onion and Bacon Jam
1 1/2 lb. bacon, finely chopped
3 large onions, finely chopped
1 medium leek, finely chopped
2 cloves garlic, finely chopped
1/2 c. balsamic vinegar
1/2 c. packed brown sugar
1/2 tsp. dried oregano
1/4 tsp. ground nutmeg
In deep 12-inch skillet, cook bacon on medium 30 minutes or until crisp and fat has rendered, stirring occasionally. With slotted spoon, transfer bacon to paper-towel-lined plate. Remove and discard all but 2 tablespoons bacon fat in skillet.
To fat in skillet, add onions, leek, garlic and 1/4 teaspoon salt. Cook on medium 50 minutes or until caramelized and soft, stirring occasionally. Add vinegar sugar, oregano, nutmeg, bacon and 1/2 teaspoon coarsely ground black pepper. Cook 15 minutes or until onions are very soft.
Transfer mixture to food processor; pulse until finely chopped. Transfer to 4 small jars; refrigerate until cold. Jam may be refrigerated up to 2 weeks.
Mexican Hot Chocolate Mix
2 cups hot chocolate powder
1/4 cup cocoa
2 tsp. ground cinnamon
A pinch of cayenne pepper (optional)
2-3 cinnamon sticks (optional)
Mix all ingredients except for the cinnamon sticks together in a jar.
Add the cinnamon sticks to the jar as decoration, if you’d like. Seal with the lid.
To serve heat up 1 cup of milk. Add 2 tablespoons of the Mexican Hot Chocolate Powder Mix. Stir.
Holiday Chocolate Bark
1 lb. white chocolate
3 oz. red candy melts
Line a 9-by 13-inch cake pan with nonstick foil or parchment paper, leaving a 2-inch overhang on all four sides.
Place the white chocolate in a microwave-safe bowl and melt on medium, stirring every 20 seconds, until smooth (about 80 seconds). Spread into the prepared pan.
In a small microwave-safe bowl, melt the red candy melts on medium, stirring every 20 seconds, until smooth (about 60 seconds). Drop small spoonfuls of the red candy melts onto the white chocolate and using a knife or skewer, swirl the red candy melts through the white chocolate.
Refrigerate the chocolate until set, about 20 minutes. Break into pieces before serving.
Believe It or Not Edible Chocolate Chip Cookie Dough
Yields: 6, 4 ounce jars
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup light brown sugar, packed
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1 tsp. vanilla extract
2/3 cup chocolate chips
2 to 4 tablespoons whole milk
Place the flour on a baking sheet and toast at 300F for 10 minutes. You can also heat it in the microwave for 1 to 2 minutes, stirring occasionally until an instant read thermometer reads 160F. Let cool completely before using.
In the bowl of a stand mixer fitted with the paddle attachment, stir together cooled flour, salt, brown sugar and granulated sugar. Pour in butter and vanilla extract. Mix until a dry dough forms. Add chocolate chips and mix on lowest speed When chocolate chips are evenly dispersed, add whole milk 1 tablespoon at a time with the machine on low speed. Scoop the cookie dough into six 4-ounce jars and twist the lids on tightly!
Captain Crunch Candy Bars
(Definitely a splurge, but so yummy)
3 c. Cap’n Crunch cereal
1 1/2 c. crushed pretzel sticks
3/4 c. chopped cocktail peanuts
1 (11-ounce) bag caramel candies
1/4 c. Creamy Peanut Butter
2 tbsp. heavy cream
1 c. semisweet chocolate chips, melted
Lightly grease a 9-by-9-inch baking pan and line with parchment paper.
Combine cereal, pretzels, and peanuts in a bowl. Cook caramels, peanut butter, and cream in a small saucepan over medium-low heat, stirring often, until melted and smooth, 15 to 16 minutes. Pour over cereal mixture and stir until combined. Press into prepared pan. Chill until set, about 1 hour. Cut into 12 bars.
Drizzle bars with melted chocolate. Let bars stand until chocolate is set, about 1 hour.
Cranberry Honey Mustard
2 Tablespoons Yellow Mustard Seeds
½ Cup Apple Cider Vinegar
1 ½ Cups Cranberries
½ Cup Apple Juice
¼ Cup Honey
3 Tablespoons Dry Mustard
1 teaspoon Ground Coriander
½ teaspoon Ground Allspice
Bring the apple cider vinegar to a boil. Remove from heat add the mustard seeds and cover. Let sit about 2 hours. The seeds will soften and absorb some the liquid.
Put the seeds and vinegar in a blender. Pulse until the seeds are chopped, leave it a bit grainy. Add the cranberries and apple juice. Pulse again until the cranberries are chopped finely.
Put the cranberry mixture into a saucepan and bring to a boil over medium heat. Stir frequently.
Whisk in the dry mustard, coriander, and allspice. Add the honey and cook until mixture is as thick as desired.
Put into jars leaving 1/4 headspace. Process in a boiling water bath canner for 10 minutes (adjusting for elevation).
Whipped Feta with Hot Honey
For the Spread
½ cup feta cheese, crumbled
½ cup cottage cheese, blended smooth
1 1/3 tablespoons olive oil
1 teaspoon lemon zest
Pinch of salt and black pepper
For the Topping
2 teaspoons honey
½ to 1 teaspoon red pepper flakes
Fresh Thyme leaves, optional for garnish
For the topping, in a small bowl, mix honey and red pepper flakes. Microwave for 15 seconds until warm and syrupy. Set aside.
For the spread, combine feta, smooth cottage cheese, olive oil, lemon zest, salt and pepper. Blend until light and fluffy, and completely creamy, about 1-2 minutes.
For serving, spoon the whipped feta mixture into a serving bowl, creating soft swirls on top with a spoon. Drizzle the warm hot honey mixture over the center. Garnish with fresh thyme leaves if you wish. Serve immediately with pita chips, fresh veggies, or low-carb crackers.